Cweeks' profile page
Recipes
Jicama Salad
By cweeks
Add to Recipe Box ? This tuber looks like a seriously overgrown radish and is the root of a vine native to Mexico...
- 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 cup chopped red onion
- 1/2 a large cucumber, seeded, chopped
- 1 navel orange, peel cut away, sliced crosswise, then each round quartered
- 1/2 cup chopped fresh cilantro
- 1/3 cup lime juice
- Pinch of cayenne
- Pinch of paprika
- Salt
- 1/2 avocado chopped
- 2 Tbsp olive oil
Walnut Creek Chicken
By cweeks
Folks on the Pacific Coast are fortunate to be able to spend many hours outdoors, and so in good weather they spend...
- 1 quart canned or homemade tomato sauce
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1/2 teaspoon freshly ground pepper (or more to taste)
- Salt to taste
- 2 bay leaves
- 2 teaspoons dried oregano (Mexican or Mediterranean), crumbled
- 1 teaspoon ground cumin seed (see note)
- 3/4 cup golden raisins
- 1 tablespoon vegetable or corn oil
- 1 tablespoon red or white wine vinegar
- 4 to 5 pounds chicken thighs (or a combination of thighs and legs), skinned but left on the bone
- Cooked brown, Basmati, Texmati or Jasmine Rice (for serving)
Thai Lime Chicken
By cweeks
Nutrients per serving (4-oz lime chicken): Calories: 360, Total Fat: 16 g, Sat
- 1/3 cup unsalted dry-roasted peanuts
- 1 1/2 tbsp garlic powder
- 1 1/2 tsp ginger, ground
- 1/2 lb boneless, skinless chicken breast
- 1 lime
Olive Garden Style Chicken and Gnocchi Soup
By cweeks
This is very close to the Olive Garden soup
- 3 -4 chicken breasts, cooked and diced
- 4 cups chicken stock
- 2 cups half-and-half
- 1 stalk celery, diced
- 1 garlic clove, chopped
- 1/2 carrot, shredded
- 1/2 onion, diced
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- salt and pepper
- 16 ounces potato gnocchi
- 1 tablespoon cornstarch (optional)
Chicken and Dumplings
By cweeks
Dice tenders into bite size pieces and set aside
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 russet potato, peeled and diced
- 2 medium carrots, peeled and diced or thinly sliced
- 1 medium onion, chopped
- 1 rib celery, diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning, 1/3 palm full
- 2 tablespoons flour, a handful
- 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
- 1 small box biscuit mix(preferred brand Jiffy Mix)
- 1/2 cup warm water
- Handful flat-leaf parsley, chopped
- 1 cup frozen green peas
Chicken with Peanut Sauce & Sweet Potatoes
By cweeks
Nutrients per packet (chicken with peanut sauce and veggies): Calories: 335, Total Fat: 10 g, Sat
- 1/4 cup unsalted natural creamy peanut butter
- 1/4 cup light coconut milk
- 2 tbsp rice vinegar
- 2 tbsp chopped fresh cilantro leaves, plus additional for garnish
- 1 tbsp raw honey
- 1 tbsp fresh lime juice
- 1 tbsp minced fresh ginger
- 1 tsp reduced-sodium soy sauce or tamari
- 1/2 tsp red pepper flakes
- 1 clove garlic, minced
- Olive oil cooking spray
- 12 oz green beans, trimmed
- 2 sweet potatoes, peeled and diced into 1/2-inch chunks (NOTE: Make sure to dice potatoes no larger than directed, as they should cook through in the same amount of time as the chicken.)
- 1 red onion, sliced into 1/4-inch slices
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Famous Roast Garlic Crab for Four
By cweeks
Courtesy Michael Chiarello
- 4-5 garlic cloves
- 6 Tbs. unsalted butter
- 6 Tbs. extra-virgin olive oil
- 4 Dungeness crabs, about 1-1/4 lbs. each, cooked, cleaned and cracked
- sea salt (preferably Gray salt) and freshly ground pepper
- 3 Tbs. freshly squeezed lemon juice
- 1/4-cup finely chopped fresh flat-leaf parsley
Beef and Cheese Manicotti
By cweeks
Heat a heavy medium skillet over medium heat
- 4 teaspoons olive oil
- 1 medium onion, coarsely chopped
- 1 pound ground beef
- Salt and freshly ground black pepper
- 14 (8-ounce package) manicotti
- 1 (15-ounce) container whole-milk ricotta
- 3 cups shredded mozzarella
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh Italian parsley leaves
- 2 garlic cloves, minced
- 3 cups marinara sauce
- 2 tablespoons butter, cut into pieces
Brisket Bowls
By cweeks
Preheat the oven to 325 degrees F
- One 5-pound beef brisket, well-trimmed (no more than 1/8 inch of fat on top)
- Salt and freshly ground black pepper
- 1/4 cup olive or vegetable oil
- 4 cloves garlic, chopped
- 2 to 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 red chiles, such as Fresno or Thai, seeded and chopped
- 1 large or 2 medium onions, chopped
- One 1-inch piece ginger root, peeled and grated
- 2 tablespoons tomato paste
- 3 cups beef stock
- 1/2 cup tamari
- 2 tablespoons mirin
- 2 tablespoons rice wine vinegar
- 2 3/4 cups chicken stock
- 2 tablespoons butter
- 1 1/2 cups basmati rice
- Salt
- 1 cup baby spinach, packed
- 1/2 cup fresh cilantro leaves, packed
- 1 lime, zested and rserved
- Sliced scallions
- Toasted sesame oil
- Toasted sesame seeds
- Sriracha or other hot sauce
Butter Lettuce Salad with Gorgonzola and Pear Dressing
By cweeks
For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced ...
- 1/3 cup extra-virgin olive oil
- 3 tablespoons pear nectar
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
- Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
- 1/2 cup coarsely crumbled gorgonzola cheese
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 head butter lettuce, cut into 4 wedges
- 1 avocado, halved, pitted, peeled and diced
- 1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
- 1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
- 1/3 cup sweetened dried cranberries